Room ReservationsDinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you.

The tasting menu is $248 per person

Optional wine pairings are $170 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu

The Gastronaut’s Menu


Amuse-Bouche

A Tin of Sin:
*Imperial Osetra Caviar
with Chesapeake Blue Crab and Cucumber Rillette
L. Aubrey Fils, 1er Cru, Jouy-les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine Maubernard, Rosè, Bandol, France (2018)

Seafood Sausage with Tomato-Tarragon Butter
La Vizcaína, La Del Vivo, Bierzo, Spain (2016)

*Blackened Heart of Wagyu Ribeye
with Grilled Romaine and Bone Marrow Custard
Avennia, Syrah, Arnaut, Bouchey Vineyard, Yakima Valley
Washington (2016)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1988)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)


 

Indian Summer


Amuse-Bouche

*A Crispy Napoleon of Chilled Maine Lobster

A. Clouet, Grand Reserve, Brut, Bouzy, Champagne, France (N.V.)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Croix Picot,
Savennières, Loire, France (2016)

Filet of Antarctic Sea Bass with Lemon Vodka Sauce
and Lilliputian Shrimp and Pork Dumpling
Foxen, Chardonnay, Bien Nacido, UU Block,
Santa Maria Valley, California (2016)

Pepper-Crusted Long Island Duck Breast
with Brandy-Roasted Peaches and Pain Perdu
Alto Moncayo, Garnacha, Campo de Borja, Spain (2016)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

“Dare to Eat a Peach”
T.S. Eliot
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement


 

The Good Earth
Our Vegetarian Creations


Amuse-Bouche

Sweet Pea Panna Cotta with Baby Radishes, Snow Peas,
and Chilled Pea Flower Consommé
Alfred Merkelbach, Riesling, Auslese, Ürziger Würzgarten, Mosel, Germany (2016)

Our Garden Green Bean Tartare with Tomato Vinaigrette
Alzinger, Riesling, Steinertal, Smaragd, Wachau, Austria (2016)

Cavatelli Pasta with Chanterelles
and Brandy-Soaked Apricots
Pahlmeyer, Chardonnay, Napa Valley, California (2017)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Global Warming

A Lemon Tart Reincarnated
Domaine des Baumard, Quarts-De-Chaume
Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement




 
 
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